Tag Archives: butternut squash

I’ve been meaning to use butter beans in a recipe — I was reading about how they cook well, and they seem like an awesome, heartier substitute for grains in a meal. I was perusing Ottolenghi’s Plenty (definitely worth a look if you haven’t checked it out) and decided I wanted to make the butternut squash ratatouille — but without the zucchini and eggplant, because I don’t love how mushy they often get. (And yes, I realize those are the two ingredients that really “make” it ratatouille. Oh well.) So, I thought I’d sub in white beans and make the meal more winter-y. And it was such a great choice! Continue reading →